Kris Stefko, Author at Online Safety Training

Equipment in the Workplace

Equipment in the workplace can be a cause for a serious accident. Unfortunately some of these accidents can be fatal. According to the Health and Safety Authority of Ireland (HSA) work equipment can be described as ‘any machinery, appliance, apparatus, tool or installation for use at work‘. This description is very broad and it demonstrates that the scope of work equipment is very extensive.

eLearn Safety offers a list of relevant courses that look into equipment in the workplace and its use. A solid starting course is Workplace Safety – Level 1. This course is ideal for every employee in any workplace that’s subject to Health and Safety Legislation. Safety in the workplace is everyone’s responsibility. It provides all employees who participate on this course with information on how to identify hazards and carry out simple risk assessments.

Workplace Safety – Level 1

Equipment in the Workplace and the Law

The Safety Health and Welfare at Work (General Application) Regulations, 2007 sets out the requirements with regard to equipment in the workplace. It is impossible to list all the equipment that might be used in a workplace setting, but it generally includes the following:

Plant – large fixed or mobile equipment such diggers, forklift trucks, tractors, cranes, etc.
Machinery – seemingly harmless equipment such as printer machines, cookers, but also meat slicers, band saws, circular saws, etc.
Tools – simple tools such as screwdrivers, knives, pliers, etc.

Employer and Employee Duties in Regard to Equipment in the Workplace

Both employers and employees have a number of duties under the 2005 Act in terms of equipment in the workplace. For a more comprehensive list of employer and employee duties please see HSA page titled Safety, Health and Welfare at Work Act 2005. In broad terms we can describe duties as follows:

Employers – have the responsibility to provide and maintain suitable and safe equipment in the workplace. An employer is also responsible for providing training and information on risks and precautions associated with use of the equipment in the workplace.
Employees – have the responsibility to select the suitable machine/tool for the work to be undertaken, make sure they are trained in its use and operate the machine/tool according to the safe working procedures.

Main Dangers arising from the Equipment in the Workplace

Some of the dangers of the equipment in the workplace are:

Traps and Entrapment – Moving equipment, such as presses and hydraulic jacks can trap body parts.
Contact – Abrasions, bruising or friction burns can occur when people accidentally come into contact with moving parts.
Impact – Moving parts may hit operators or the public if unguarded or badly sited.
Ejection – Some unguarded equipment, e.g. drills and saws, may throw off bits of metal or wood.
Entanglement – Moving machinery such as rollers, cogs and conveyors that can entangle hair, jewellery and clothes, even pulling whole bodies into machinery.

Controls

There are a number of controls that can be used to minimise dangers associated with the use of the equipment in the workplace. For additional information about Hierarchy of Controls, please see eLearn Safety blog entry from 24th February 2023 titled Workplace Hazards.

Guarding is often used as a method of controlling the risks associated with moving parts and machinery. Some guards act as a permanent barrier to prevent people from gaining access to a dangerous area. Other moveable types will prevent the machine from operating unless the guard is in place. It is important that guards and other safety features, such as emergency stop buttons and alarms are working correctly. If they are not, the machinery should not be used.

When selecting equipment in the workplace, it is important to choose the safest possible option for a work activity. All equipment must be CE marked and suitable for the task to be used for.

Some general rules for using any workplace equipment apply:

Select the right equipment for the right job.
Make sure the equipment is maintained and in good condition.
Report broke, damaged or worn equipment to a supervisor.
Only use equipment you have been trained to use.
Use all equipment correctly.
All equipment should be stored correctly after use.

All equipment in the workplace must be well maintained to ensure it is in safe working order. The maintenance should be carried out according to the manufacturer’s instructions by a competent person.

Equipment is only as safe as the person using it!

Online Health and Safety Training

Proactive Health and Safety training is critical to ensure a safe workplace. An effective training program can reduce the number of worker injuries and deaths. It can also reduce instances of property damage, legal liability, illnesses, and missed time from work.

Health and Safety training helps establish a culture in which employees themselves help promote proper safety procedures while on the job. It is important that new employees be properly trained and embrace the importance of workplace safety. The role of training in developing and maintaining effective hazard control activities is a proven and successful method of intervention.

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Pressure and Gas at Work

Pressure and gas at work from a mains supply can be very dangerous. Gas from mains is an explosive hazard if not used correctly. In addition, poorly maintained systems can cause death from carbon monoxide poisoning. It is important to make sure anyone employed to work on gas appliances is a Registered Gas Installer (RGI). According to Gas Networks Ireland:

“A Registered Gas Installer is an installer or service engineer who has completed the required gas installation safety training, who has the necessary insurance to carry out gas installations to the legal standard and who is registered with the Register of Gas Installers of Ireland.”

You should never use an unregistered gas installer to carry out work on your gas appliances, such as gas boilers, no matter how seemingly convenient or tempting it may be. Not even if this unregistered engineer is Daniel O’Donnell.

Even if it’s Daniel – Registered Gas Installers 30 second TVC. Run time 30s.

Pressure Systems

A pressure vessel is a container that holds a liquid or gas under pressure. A pressure system is one or more such vessels including associated pipework. Examples of pressure systems include compressed air systems, boilers, steam heating systems and autoclaves. If a pressure system fails during operation it can kill or injure people in the area. In addition, a significant damage to the property can happen due to impact from the blast, debris from the explosion and fire from escaping flammable gases or liquids.

Gas Cylinders

Gas cylinders can cause the same injuries as pressure vessels should the cylinder fail or be damaged. In addition, they can cause manual handling injuries from lifting and carrying heavy cylinders and crush injuries should cylinders fail.

Basic handling precautions include:

Securing cylinders upright so they do not fall.
Keeping cylinders away from fire.
Making sure cylinders are not dropped or banged.
Moving larger cylinders with a special hand truck rather than dragging or rolling them.
Always checking the identity of the gas before using it.

The Health and Safety Authority of Ireland (HSA) has a useful information page about gas titled Liquefied Petroleum Gas (LPG) Storage.

General Pressure and Gas at Work Controls

General controls when pressure and gas at work are in question include:

Regular maintenance and correct repair from a competent person.
Safe systems of work.
Training and supervision.

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Cleaning and Food Safety

Cleaning and food safety are inseparable terms. A clean kitchen is one that has been thoroughly cleaned to prevent the contamination of food by living and non-living contaminants. Cleaning safely does not mean cleaning areas and surfaces you can see only. Cleaning safely means cleaning in places you cannot see.

Priority Cleaning and Food Safety

High priority cleaning should be given to items that are frequently touched. Examples include water taps, door handles, light switches, etc. These should be cleaned more than once a day to prevent contamination and should be cleaned and allowed to dry naturally after every shift. Allowing items to dry naturally removes the chance of contamination by using towels.

A kitchen must be properly cleaned and sanitised. It is of utmost importance to follow the guides and instructions provided with the cleaning agents to prevent chemical contamination of food.

Cleaning Plan

The following six-point cleaning plan is one example of achieving cleaning and food safety:

Pre-clean. Remove all debris and loose dirt (e.g., sweep floors, wipe work surfaces).
Main Clean. Remove grease and waste using detergent and appropriate cleaning materials with hot water.
Rinse. Remove detergent.
Disinfect. Use the appropriate agent. Always follow manufacturers instructions.
Final Rinse. Use potable water to remove all traces of disinfectant.
Dry. Air dry or use disposable towels to avoid the chance of contamination by reusable towels.

All kitchen work areas should be cleaned after each task.

You can find out all about essential food safety in eLearn Safety fully online food safety course Food Safety (HACCP) Level 1 which is based on the training criteria set down by the Food Safety Authority of Ireland’s Guide to Food Safety Training Level 1.

There are many additional resources available online that look into great detail of cleaning and food safety. For example SafeFood has plenty of very useful information on their website page titled Kitchen hygiene and food safety.

General Advices on Cleaning and Food Safety

To keep the kitchen clean, always ensure the following:

Always clean as you work.
Make sure that your work area is cleaned and disinfected after each task and that all waste is cleared away.
Ensure your work space is as clean and uncluttered as possible as otherwise this could lead to cross-contamination and is a hazard.
Try to leave tasks such as the preparation of raw meat until last. Always clean and disinfect thoroughly the work area immediately after preparing or handling raw meat.

Never store chemicals in the same area as food. If food gets contaminated, it can seriously harm all that consume contaminated food.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Spores and Toxins in Food

Spores and toxins in food can be a cause of a serious food poisoning. Spores are a bacteria’s survival package. Some bacteria when faced with adverse conditions such as rising temperatures will form a survival spore. A spore has a protective shell which can withstand higher temperatures than those reached in cooking.

Spores in Food

Water boils at 100°C. This means that most of cooking will be only a little hotter. However, spores can survive temperatures of up to 120°C. When the heat returns to room temperature, the spore opens. Once this happens, the bacteria starts growing to form another colony. This is why hot holding at temperatures above 63°C prevents spores become active, whereas rapid cooling does not give a chance to spores to open.

Two common spore-forming bacteria are Clostridium perfringens and Bacillus cereus. Some foods such as red kidney beans simply need to be cooked to break down the toxins and render them harmless.

Toxins in Food

Some toxins are produced by careless defrosting food (e.g. scombrotoxin). Toxins are poisons that are produced by bacteria and plants. Toxins can be deadly, such as that produced by Clostridium botulinum. The verocytotoxin produced by E. coli and its relatives causes damages to kidneys and the intestine. This may result in death, especially in the elderly and the very young. Seafood can also contain dangerous toxins. One of these toxins can cause paralytic shellfish poisoning (PSP). Paralytic shellfish poisoning as the name suggests, causes paralysis. Shellfish such as mussels feed on smaller animals that produce this toxin. In large groups these animals can be seen as a red bloom known as ‘red tide’. There are monitoring systems such as satellite images, that warn where and when shellfish must not be harvested.

Spores and Toxins in Plants

Plants can contain toxins. Some toxins are produced by moulds. These toxins include aflatoxin, which can seriously harm the liver. Such toxins are found in cereals and dried fruits that have been poorly stored. All these examples demonstrate the importance of always obtaining quality food from reputable suppliers.

Preventing Food Poisoning

There are 4 simple steps to prevent food poisoning. As SafeFood writes in their article Food poisoning: causes, symptoms and treatment, steps you can take to prevent food poisoning are:
Clean – always wash your hands before and after handling and eating food, after visiting the toilet or playing with pets or animals.
Cook – make sure that food is thoroughly cooked in order to destroy any harmful bacteria that might be present.
Chill – keep food cool in order to prevent bad bacteria from growing; make sure that your fridge is at the correct temperature to keep cold foods chilled – aim to keep your fridge at 5°C or below.
Prevent cross-contamination – separate raw and cooked foods during storage and cooking and never let raw food, for example raw meat, come into contact with food that is ready-to-eat.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Dangers of Vibration at Work

Use of plant and equipment that produces vibration is often not considered as a serious risk and dangers of vibration at work are often overlooked.

Vibration is the transmission of force from work processes into the worker. The Health and Safety Authority of Ireland (HSA) defines vibrations as ‘rapid movement to and fro or oscillating movement‘.

Examples of Vibration at Work

People in the course of their work life may be exposed to many sources of vibration. Dangers of vibration at work are more often overlooked than not. Some vibration affects the whole body (WBV), e.g. when driving a dumper truck over rough and even ground. Here the vibration, in the form of large shocks or jolts, is transmitted to the whole body via their feet or the seat. This could cause injury to the lower back and spine.

The most common problem is Hand Arm Vibration (HAV). HAV is caused by exposure to vibration, e.g. from using hand power tools. This can be very disabling, causing severe pain in hands and arms and lack of hand movement and feeling in the fingers. It is preventable but permanent once the damage is done.

Dangers of Vibration at Work – HAV Symptoms

The most common HAV symptoms to look for are:

Tingling in the fingers.
Loss of feeling and sensation in the fingers.
Reduced strength in the hand.
Fingers that go white in the cold and then red and painful on recovery.

Dangers of Vibration at Work – HAV Controls

Dangers of vibration at work, i.e. risk from vibrating tools or machines can be minimised by:

Introducing methods that eliminate, substitute or reduce the exposure to vibration.
Avoiding prolonged or frequent use of vibrating equipment.
Keeping cutting tools sharp so they remain efficient.
Making sure equipment is well maintained.
Avoiding forcing or gripping the tool more than is necessary.
Wearing gloves to protect the hands.
Exercising and massaging the fingers during breaks to restore circulation.

Health surveillance is crucial to spot and respond to early signs of damage.

Dangers of Vibration at Work – Further Reading

Chapter 2 of Part 5 and Schedule 6 to the Safety, Health and Welfare at Work (General Application) Regulations 2007 (S.I. No. 299 of 2007) as amended by the Safety, Health and Welfare at Work (General Application) (Amended) Regulations 2007 (S.I. No. 732 of 2007) sets down the minimum requirements for the protection of workers from the health risks associated with vibration in the workplace. This is a legislation that looks into dangers of vibration at work.

The Health and Safety Authority of Ireland (HSA) on their webpage Vibration at Work provide relevant to vibration at work information.

Online Health and Safety Training

This is why we have established Myelearsafety school. We pride ourselves in how we guide, support and mentor our students. They receive support throughout their learning experience and into their working lives. Our staff have extensive training experience and also have many years industry experience. We understand the challenges that exist within Environmental and Occupational Health and Safety. Our priority is to ensure that all learners are fully prepared to differentiate themselves in the workplace after completing our Health and Safety courses.

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Working at Height

Working at height and falling from height is one of the biggest causes of death in the workplace and one of the main causes of major injury. Such injuries do not necessarily involve falls from very high scaffolding. They can be caused by any fall above or even below ground level such as an access ladder to an inspection chamber or sewer.

Working at Height Hazards

There are many hazards associated with working at height. The most common hazards include:

Using stepladders or unsuitable alternatives such as chairs or climbing on racking.
Working on scaffolding and other access equipment with inadequate fall arrest controls.
Falling through fragile roofs or skylights.
Objects such as tools falling from height and injuring those below.

Preventing Working at Height Accidents

Preventing working at height accidents is important on many levels. It can avoid costly legal costs but more importantly it can prevent human suffering and in the worst case scenario – human fatality. Preventing accidents is everyone’s duty, from employer to employee. Accidents most often occur:

People taking shortcuts and not using the correct equipment.
Equipment is not available or in poor repair.
Complacency, perhaps over-familiarity with the job.
Lack of awareness of the risks of working at height.
Inadequate training and supervision.

Managing and Selecting Equipment for Working at Height

There are a few simple – but important steps:

Carry out a risk assessment of tasks that are at height. Include in the risk assessment any fragile surfaces that might break if someone worked on it or fell onto it, e.g. fibre and asbestos cement roof sheets and skylights.
If at all possible, avoid working at height and consider if the task can be done in another way, for example using a sponge on an extendable pole to clean windows instead of climbing a ladder.
If working at height cannot be avoided, use equipment or other measures to prevent falls, e.g. guard rails, work platforms, podium steps, tower scaffolds, cherry pickers or scissor lifts.
When the risk of a fall cannot be eliminated, use equipment or other measures to minimise the distance and consequences of a fall, e.g. harnesses, netting and airbags.
Avoid working on, near, or passing across, fragile surfaces, e.g. repair skylights form underneath or provide fixed walkways with guard rails.

Additional measures to reduce the risk of a fall when using equipment for working at height include making sure:

The people have been trained to use it safely.
It is well maintained and regularly inspected.
There is adequate supervision to ensure people are working safely.

Working at Height – Ladders

Ladders are working at height equipment. Ladders may be suitable for light tasks of short duration, but suitable alternatives should be first considered. If ladders have been selected there are a few basic points to remember:

Always check ladders for damage before use.
Set them at the correct angle. The angle should be about 75° or the 1 in 4 rule, i.e., 1 unit out for every 4 units up. If they are at too steep an angle, the ladder could topple backwards and if too shallow an angle, it might slide down the wall.
The ladders must be secure. The ladders should be on firm, level, non-slippery ground. Ladders should not be leaned against plastic guttering. Ladders should always lean against a firm and resistant resting point.
Always grip the ladder and face the rungs when climbing. Try to avoid holding items when climbing but if you do need to carry something, have one free to grip the ladder.
Do not overreach. Keep your belt buckle within the stiles.
Keep both feet on the same rung throughout the task and don’t use the top 3 rungs of the ladder as this prevents a handhold.

Available Resources

The Health and Safety Authority of Ireland (HSA) has published a number of useful resources in relation to Working at Height. Some of these are:

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Unwitting Food Poisoning

Unwitting food poisoning is the result of people being unaware of basic food safety. It is usually brought on by implementing unsafe practices, taking chances and common misconceptions. Examples of common misconceptions are washing raw chicken before cooking or smelling food to make sure it’s not gone off.

What is Food Poisoning

Food poisoning is any disease of an infectious or toxic nature caused by the consumption of food or water. This includes all food and waterborne illness regardless of symptoms. They usually appear within 1 to 72 hours after eating contaminated or poisonous food. You can read some additional information about food poisoning in our blog entry Food Poisoning from 10th February 2023.

Most cases of food poisoning are the result of people not working properly in the kitchen. Another often cause is not paying proper attention to the delivery and storage of food. This is the case when we talk about food handling at home and in a food business.

By nature most food poisoning is unwitting food poisoning. However, it is most certainly always preventable. This is why training and education are important. To ensure you know how to handle food safely we recommend completing one of eLearn Safety online Food Safety courses. The Food Safety (HACCP) Level 1 is a good starting point.

Causes of Food Poisoning

There are many causes of food poisoning, all of which are avoidable. The most common causes are:

Contamination of food by bacteria and viruses. This is most often by not washing hands frequently or properly.
Not heating food sufficiently to kill bacteria.
Holding food: keeping it not hot enough (above 63°C) or for too long a period. This will allow bacteria to grow.
Not keeping food cold in the refrigerator, allowing bacteria to grow in a warm environment.
Contaminating food, which will not be cooked, with bacteria. This is why it is important to keep cooked and raw food separate.
People carrying bacteria and in turn contaminating the food. This may be in the form of an infected boil or cut. Some people can carry dangerous bacteria without sign of being ill.
Eating poisonous fish.
Chemicals that may be present in food such as insecticides, excessive additives and fungicides.
Metals in food such as lead, copper and mercury.
Eating poisonous plants such as nightshade, or mushrooms such as toadstools.

How Does Unwitting Food Poisoning Occur

As Matthew Gilmour, a Research Scientist and Director of the Food Safety Research Network at Quadram Institute in a report published on RTE (originally published by The Conversation) points out – small routine things, such as ‘sniff test’ might facilitate unwitting food poisoning. We all usually do it, as an unconscious reaction, in a hope to detect any issues with the stored food. However, most food poisoning microbes have no smell. In addition, microbes like Listeria and Salmonella are going to be near impossible to pick up with the sniff test.

As Dr. Gilmour points out “energies are best spent on storing [food] at the right temperature and cooking them for the right amount of time, rather than trusting […] nose to sniff out a pathogen”.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Hand Washing for Food Handlers

Hand washing for food handlers is an essential aspect of cleanliness and hygiene. When it comes to food hazards, food handlers are potentially one of the biggest risks in terms of food safety. However, to extend this, hand washing is not important only in a food preparing environment, but in a domestic one as well.

Hand Washing at Home

According to a research by BMC Public Health, Denmark tops the ranking when hand hygiene of consumers is looked into. According to a study Hand hygiene practices during meal preparation—a ranking among ten European countries, the ranking is as follows: Denmark, Greece, Norway, Romania, Hungary, Germany, UK, Portugal, France, and Spain. However, the overall conclusion of the study was that the hand washing is often done incorrectly by skipping areas of hand when washing, or washing one’s hands not long enough. Unfortunately, this is also true when handling risky food such as raw chicken. According to the study, the young families and pregnant women are most likely to neglect a proper hand washing technique. On the other hand, the elderly individuals generally do not wash their hands when required.

Hand Washing for Food Handlers – Why is it Important

Most likely, the single most important activity in the food preparation area is proper hand washing. Hands are used for everything – scratching your nose, touching your phone, keys, emptying bins, handling cash, and finally touching the food that is being prepared. It is incredibly easy to cross-contaminate food just by using unwashed hands.

Food workers have a moral and legal responsibility to ensure that they do not contaminate food. One of the characteristics of a good food worker is a positive attitude towards hygiene and a willingness to help maintain a high standard at the workplace. Hand washing is at the top of hygiene importance.

Food hygiene legislation places a legal responsibility on food workers, proprietors and visitors to maintain a high degree of personal cleanliness.

Keep the body clean – Food workers should wash or shower daily to remove the layers of dirt, dead skin, sweat and bacteria that build up on the body which can be passed onto food.

The law requires that:

Food workers are required to maintain a high degree of personal cleanliness and wear suitable clean clothes, and, if necessary, protective clothing.
It is an offense for an employee of a food business to fail to comply with Annex II of the Regulation EC no. 852/2004 (on the hygiene of foodstuffs).

Want to learn more? Explore eLearn Safety fully online Food Safety (HACCP) Level 1 course.

When to Wash Hands

Hands can never be washed too often, but they can be washed not often enough. This is especially important when hand washing for food handlers is in question. Always aim to wash your hands:

Before changing into work clothes to avoid transferring dirt and bacteria onto them.
Before handling food of any type.
After handling one type of food and before handling something else, especially after handling raw meat, poultry, seafood, raw eggs and dairy.
After cleaning surfaces, utensils or any equipment.
After handling waste.
After handling money.
After blowing your nose.
After coughing or sneezing.
After touching hair or face.
After going to the toilet.
After eating, drinking or smoking.

The main point to take is – Wash Your Hands regularly!

Hand Washing for Food Handlers – How To Steps

Hands must be washed at a wash hand basin supplied with running hot and cold water. Liquid bacterial soap and an approved means of hand drying should be used. The hands, front and back and the gap between the thumb and forefinger must be washed using a rubbing action. It is not satisfactory to run fingers under the tap and then to dry hands on uniforms.

Hands should be thoroughly dried.
Separate sinks need to be available for hand washing!
The correct way to wash your hands:
If required, make sure your sleeves are pulled up or turned up and they don’t cover your wrists.
Wet your hands under warm running water.
Use enough soap to form a good lather, and soap all parts of your hand, fingers and thumbs right up to the wrist.
Keep washing your hands for about 20 seconds.
Rinse your hands under running water until they are free of all traces of lather. Use fingers to help remove the suds.
Turn off the tap with an elbow or paper towel.
Dry hands thoroughly using fresh paper towels.

To learn more watch the below video prepared by SafeFood.net titled How to wash your hands properly.

Hand Washing for Food Handlers – Why Does it Matter?

Hand washing for food handlers is extremely important as correct hand washing will remove bacteria such as E. Coli and salmonella. Bacteria on the hands have an ideal environment, They have food, moisture and a temperature of around 37°C allowing speedy reproduction and a higher risk of infection. This is why hands must be kept meticulously clean at all times.

Online Food Safety Training

Please remember – it is a legal requirement that staff who are involved in a food environment are trained and/or supervised commensurate with their work activity!

Myelearnsafety offers fully online Food Safety (HACCP) courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie

Workplace Transport and Vehicles

Almost all businesses use some form of workplace transport and vehicles. There are many examples. A busy factory site with lorries being loaded for despatch. Forklift trucks whizzing around the site. Staff arriving for work in cars. Visitors and staff walking around the site and delivery vehicles reversing into dock loading bays.

Without controls aimed at workplace transport and vehicles, there is a high likelihood of an accident occurring. Unfortunately, almost every year a number of people are killed in vehicle accidents at the workplace.

Risk Assessment – Workplace Transport and Vehicles

A risk assessment must be carried out to identify the hazards and implement controls to minimise the risk. Such controls may include:

Clearly marking segregated traffic routes separating pedestrians from vehicles. This would be ideally done with physical barriers.
Making sure route ways are sufficiently wide for the vehicle, for example aisles between warehouse racking should be wide enough for a forklift truck to move easily and manoeuvre with loads.
Avoidance of obstructions in traffic routes by enforcing good housekeeping.
Sufficient lighting, both externally and internally, to enable drivers to identify obstructions, other vehicles and pedestrians.
Keeping traffic routes in good repair so uneven surfaces, holes, etc. do not cause vehicle damage or accidents.
Speed limits that are displayed and enforced as well as signage to alert drivers to other hazards such as low headroom, or overhead cables.
Designing traffic routes to avoid blind bends and where visibility is restricted, mirrors or implementing one-way systems should be considered.

Common Causes of Accidents

When we talk about workplace transport and vehicles, one of the most common vehicles used in the workplace is a forklift truck. They account for many of all workplace transport accidents.

Common causes of accidents are:

Driving too fast.
Unbalanced loads.
Horseplay.
Reversing.

Reversing of workplace transport and vehicles is a frequent cause of accidents. Consideration should be given to ensure adequate space for reversing vehicles and restricting access to the reversing area. This area should be clearly marked and signed.

Visiting drivers should be made aware of the site layout and transport routes. It may be necessary to provide instructions in other languages for foreign drivers and allow for the fact they may have different visibility from left hand drive vehicles.

Maintaining Safe Workplace and Transport Vehicles

There are many different types of workplace and transport vehicles that can be used. A proper selection will depend on the task to be performed. It is very important that the correct vehicle is selected for the appropriate task and that the vehicle is safe to use. As well as regular routine maintenance, there are some basic pre-use checks drivers should make. These include:

Horn.
Lights.
Brakes.
Tyres.
Oil Spillages.
Seat and Seat Belt.
Any Obvious Signs of Vehicle Damage.

Whichever vehicle is being driven, the driver must be trained and competent. Safe system of work should be in place to make sure unauthorised staff cannot operate vehicles and there are sufficient work breaks to stop drivers becoming overtired.

Safety Management Resources for workplace and Transport Vehicles

The Health and Safety Authority of Ireland provides a comprehensive key transport safety management resources available on their website page titled Vehicles at Work. The resources are a convenient and easy to use information portal. In addition, the HSA has published a convenient Information Sheet that provides basic guidance on the management of vehicles and mobile work equipment in the workplace.

Online Health and Safety Training

Myelearnsafety offers fully online Health and Safety courses.

To find out more, please check our Courses page.

Alternatively, should you need any additional information, please do not hesitate to let us know via email info@elearn.ie